Niçoise Salad

Prep Time : 20 mins

Total Time : 20 mins

Ingredients
For the Salad
3 to 4 medium tomatoes halved and sliced into wedges
4 ounces soft lettuce such as Bibb or Boston
6 radishes thinly sliced
1 cucumber peeled, halved lengthwise, seeded and sliced
1/2 cup pitted black olives, Niçoise olives or other black olives
1 cup quartered artichoke hearts canned in water, drained
4 hard-boiled eggs peeled and quartered
1 5-ounce can quality tuna packed in oil
4 spring onions white and light green parts only, thinly sliced
freshly ground black pepper
10 basil leaves

For the Dressing
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
Kosher salt
1/3 cup extra virgin olive oil

Instructions

1. Put the tomato wedges in a large colander and place the colander over a bowl. Season the tomatoes with kosher salt and let them sit in the colander while you prepare the rest of the salad. Do not discard the tomato juices.
2. Arrange the lettuce on a platter and top with the sliced radishes, cucumber, olives, artichoke heart quarters, eggs, and drained tomato wedges over the lettuce. Arrange chunks of tuna, green onions, and torn basil leaves all over. Sprinkle some black pepper.
3. Make the dressing. In the same bowl with the juices from your tomatoes, add the red wine vinegar, Dijon mustard and salt. Whisk to combine. While you are whisking, pour the olive oil until the dressing is emulsified. Taste and adjust salt
4. Serve the dressing next to the composed Nicoise salad and allow everyone to help themselves. Otherwise, you can pour a bit of the dressing over the salad and toss very gently so that the salad does not lose its beautiful composition.

Notes

1. To make perfect hard-boiled eggs, you can either pressure-cook them in an Instant Pot, or use the stovetop method. Place the eggs in a large saucepan and cover with 1 inch of water. Bring the eggs to a boil over MEDIUM heat (not high). This may take some time. Once the water has come to a boil, turn it off, and allow the eggs to sit in the hot water, covered, for twelve minutes. Drain the eggs and rinse under cool running water and allow them to sit in the cool water for 10 minutes or so (this makes them easier to peel).
2. Nicoise Variations: Omit the tuna for a vegan option, or you can use anchovies or cooked salmon in place of tuna (as mentioned earlier, cooked salmon is not a traditional option for this salad. You can also add cooked green beans and boiled potatoes to this salad, if you prefer.
3. Leftovers & Storage: Leftover nicoise salad does not last very long. Transfer to a tight-lid glass container and save in the fridge for a few hours or no more than 1 night.

Nutrition
Calories: 332.8kcal

Carbohydrates: 13.7g

Protein: 9.8gFat: 26.6g

Saturated Fat: 4.5g

Cholesterol: 186.6mg

Sodium: 911.8mg

Potassium: 522.5mg

Fiber: 5.2g

Sugar: 5.9g

Vitamin A: 2265.9IU

Vitamin C: 19.6mg

Calcium: 80.3mg

Iron: 1.9mg